If you like Bounty bars but find them just a bit too sweet, you’ll love these homemade chocolate coconut bars. They have all the flavour and texture of a Bounty, but so much more.
Father’s Day will soon be here. It falls on Sunday 15th of June this year. Baking something for dad is a gesture many people are keen to make. Dr Oetker have come up with a few chocolate recipes they feel would be suitable for the occasion.
The recipes focus less on the sugar and more on the chocolate – of the dark variety. They include a chocolate Guinness cake and an ale chocolate layer cake. Hmm, I think I can see a theme developing here. I opted to try out the recipe for coconut chocolate bars because I know they’ll appeal to CT.
I did, however, also bake these rather scrummy whisky and walnut cakes.
Chocolate Coconut Bars
I didn’t, of course, stick entirely to the recipe as given. For a start, I didn’t have any powdered egg white, Dr Oetker or otherwise. But I did have two egg whites sitting in the fridge leftover from when I made raspberry muffins. I used wholemeal spelt flour for the base along with vanilla sugar.
In addition, I opted for the 72% dark chocolate and thought this might be a little too hard to work on its own. So I added a little butter and maple syrup to the chocolate at the end. I also wanted a nice shiny top and as I still haven’t really got to grips with tempering chocolate properly, this seemed a good way of achieving it. You can find the original recipe here.
If, like us, you’re fond of the UK confectionery Bounty bars but find them too sweet, you will love these chocolate coconut bars. They have all the flavour and texture of a Bounty and more. And they’re not tooth achingly sweet.
These ones didn’t turn out to be as pretty as I’d hoped. Mostly because I was unable to cut them cleanly. But they held together well and still looked quite striking with the alternating layers of dark, white and dark. They’re light in texture but quite rich, so we found ourselves unable to gorge on them as we thought we might. That can only be a good thing.
Chocolate Coconut Bars: Top Tips
To get eighteen bars, cut the chocolate coconut slab into three equal lengths. Then simple slice each length into six pieces.
Use a sharp clean knife to cut the chocolate coconut slab into bars. Dip it in a mug of hot water and quickly wipe dry in between each cut. I didn’t do this, but it should give you a nice clean cut.
What To Make With Leftover Egg Yolks
This recipe leaves two leftover egg yolks. However, I always see this as a good opportunity to make something else. That something else is usually some sort of custard. But there are other delicious options.
Here are all the recipes on Tin and Thyme that use only egg yolks.
Other Chocolate Coconut Recipes You Might Like
- Cinnamon coconut chocolate crunch
- Chocolate biscuit cake
- Chocolate coconut flapjacks
- Coconut bliss balls (vegan)
- Coconut flapjacks (vegan)
- Fudgy coconut brownies
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate coconut bars, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more traybake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chocolate Coconut Bars. PIN IT.
Chocolate Coconut Bars – The Recipe
Coconut Chocolate Bars
Ingredients
Base Layer
- 100 g unsalted butter – softened
- 50 g golden caster sugar (I used homemade vanilla sugar)
- 115 g wholemeal spelt flour can use wholemeal flour
- 15 g cocoa powder
Middle Layer
- 2 egg whites
- 1 pinch cream of tartar
- 100 g golden caster sugar
- 1 tsp vanilla paste
- 150 g desiccated coconut
Top Layer
- 150 g dark chocolate (I used Dr Oetker 72%)
- 20 g unsalted butter
- 1 tbsp maple syrup*
Instructions
Base Layer
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Cream the butter with the sugar until the mixture is smooth and creamy.100 g unsalted butter – softened, 50 g golden caster sugar
- Sieve in the flour and cocoa powder and mix until just combined.115 g wholemeal spelt flour, 15 g cocoa powder
- Press into a square 20 cm (8″) silicone mould or lined tin. Try to spread it as evenly as possible. The back of a spoon works well for this.
- Bake in the middle of the oven for 15 minutes then remove and reduce the oven temperature to 140℃ (120℃ fan, 275℉, Gas 1).
Middle Layer
- Whilst the base layer is cooking, whisk two egg whites with the cream of tarter until peaks form. Electric beaters or a stand mixer are good for this, though you can do it by hand.2 egg whites, 1 pinch cream of tartar
- Slowly whisk in the sugar until stiff peaks form.100 g golden caster sugar
- Gently stir in the vanilla paste and desiccated coconut.1 tsp vanilla paste, 150 g desiccated coconut
- Spread this over the biscuit base and bake for 25 minutes.
Top Layer
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Add the butter and maple syrup. Then stir gently until smooth.150 g dark chocolate, 20 g unsalted butter, 1 tbsp maple syrup*
- Pour over the coconut layer spreading it into the corners and ensuring all is covered.
- Leave in a cool place, but not the fridge, to set. Remove from the mould or tin and cut into 18 small bars.
Notes
Nutrition Estimate
Sharing
I’m sending some of these chocolate coconut bars off to Nayna over at Simply Food for her Let’s Cook for Father’s Day event.
Likewise I’m sending some bars off to Made with Love Mondays over at Javelin Warrior’s Cookin w/Luv.
There should be just a few of these coconut chocolate bars left to send off to #recipeoftheweek with Emily over at A Mummy Too.
Chocolate was a very treat when I was a child. Bounty bars were allowed on occasion as they were deemed to be less unhealthy because of the coconut. So I’m sending these adult versions off to Treat Petite where the theme is childhood memories. CakeyBoi and The Baking Explorer host this monthly event.
Thanks to Dr Oetker for the baking chocolate selection and recipes. I was not required to write a positive review and as always all opinions are my own. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Fiver Feeds says
Thanks for sharing this recipe, chocolate bars look amazing 🙂
Kat BakingExplorer says
I love Bounty bars so these sound perfect to me! Thanks for entering them into Treat Petite 🙂
Stuart Vettese says
Choclette – a true taste of paradise! Remember the old bounty adverts on TV? Thank you so much for entering these into this month’s Treat Petite!
prachi agarwal says
yummy chocolate bar …..happy to follow you.
Emily @amummytoo says
Don’t they look wonderful? I can almost imagine the texture as you bite into one. Drool. Thanks so much for linking up with #recipeoftheweek – I’ve pinned and tweeted this post and there’s a fresh linky going live at 6pm this evening 🙂
Stephanie Pass says
I love dark chocolate. These look just beautiful, and perfect for a Father’s Day gift.
ManjiriK says
I am not a fan of Bounty chocolates and every time Daddy came back from his foreign travels and got us loads of chocolates I would keep bounty aside and start on the rest but my dad did always like them, wish he wasn’t so far away would have definitely made him some this Fathers day 🙂 Do like the new range by Dr. Otekar , always liked their products espp the golden and silver sprays , very handy indeed!
The Spicy Pear says
These coconut chocolate bars look delicious. I do love Dr Oetker’s products, and have the wafer butterflies in my kitchen cupboard.The chocolate Guinness cake also looks good.
Javelin Warrior says
I do love the combination of coconut and chocolate, especially a dark chocolate to counter-balance the coconut. These look fantastic (with the thick chocolate layer) and I’m sure any dad would be thrilled to receive a box of these 🙂
anyonita green says
I love the look of these & love that there’s less sugar!
Kristin @ Dizzy Busy and Hungry! says
I would love some of these right now. My dad would loved these! Great recipe for Father’s Day!
Heidi Roberts says
Mmmm they look delicious, chewy and chocolatey!
Caroline Taylor says
Great idea to focus less on sugar, love the sound of your coconut chocolate bars.
Bintu @ Recipes From A Pantry says
I defo had a foodgasm moment at the thought of chocolate and coconut together.
Jennifer Ferris says
All I can say is YUM!
Janelle Shank says
what a great treat for father’s day!
Babus Ahmed says
I haven’t had chocolate with coconut for ages, I think I have to try making these. Thank you!
Lou, Eat Your Veg says
Oh what Daddy wouldn’t adore having these made for him, super posh bounty bars!!! Such a tasty looking treat. Great wee tip on the tempering to add butter and syrup, it’s something I’ve not mastered either.
Alison says
Oh these look lovely, wish I had one with my cuppa just now!
Fiona Naughton says
Oh these look lovely! I love coconut and chocolate, such a great combination :)Fiona
Katie says
These sound great, almost like a grown up version of a bounty bar. I think the dark choc on top would be great at toning down the sweet coconut middle layer.
Alida says
Dear Choclette, I love these bars! Rich, inviting and with dark chocolate even better. Chocolate and coconut seem to be the perfect combo.
I have started blogging again in the last few days. I had tech issues on the blog which needed fixing so I had to stop blogging for a while. It was the first time in 2 and half years. I missed my blog lots!! So pleased to be back. X
Coombe Mill says
I can’t imagine anyone not being thrilled to receive these. a great recipe #Recipe of the week
Choclette says
Thank you and I think you are right, it wouldn’t just be father’s that would be happy to eat these.
Charlene F says
I love coconut and I also love chocolate, this is a match made in heaven for me. Another stunning picture from you x
Choclette says
Oh thank you Charlene. I’m trying really hard to improve my photography, so always pleased when it’s noted 🙂
The Caked Crusader says
COconut and chocolate is one of my favourite combinations – these look a great texture too
Choclette says
I suspect you would love these CC.
Angie Schneider says
Coconut and chocolate…a fantastic pairing. They must have tasted heavenly.
Choclette says
They were very good indeed Angie 🙂